- Basil (NOT IN FRIDGE, PLACE THE STEMS OF YOUR BUNCH IN A JAR OF WATER ON THE COUNTER)
- Collards (wrap in damp paper towel and keep in crisper)
- Red Curly Kale (wrap in damp paper towel and keep in crisper)
- Spinach (wrap in damp paper towel and keep in crisper)
- Garlic Scapes (keep in crisper)
- Rhubarb (keep in crisper)
- Lettuce (wrap in damp paper towel and keep in crisper)
- Pasture Raised Black Angus Steaks
- Old Chatham Camembert Cheese
Stewed Rhubarb via Deborah Madison
1 1/2 pounds rhubarb, chopped into short pieces.
1/2 cup sugar or honey or to taste.
Grated zest and juice of one orange or lemon or 2 tangerines.
Cook in heavy pot about 10 minutes...until rhubarb has broken down. Fish out cloves. Serve with yogurt and walnuts (Sew and Sow's favorite.)
From Deborah Madison's Vegetarian Cooking for Everyone.
Garlic Scape Pesto a la Smithsonian Magazine
Combine one cup chopped scapes, ¼ cup pine nuts, a half cup of olive oil, ¼ cup Parmesan, salt and pepper into a food processor. The best part about scape pesto? It doesn’t oxidize and turn brown like basil pesto, so it has a longer shelf life in your refrigerator.
One-Pot Pasta a la Martha Stewart
- 12 ounces pasta like linguine
- 12 ounces cherry or grape tomatoes, halved or aquartered if large
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red-pepper flakes (optional)
- 2 sprigs basil, plus torn leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt and freshly ground pepper
- 4 1/2 cups water
- Freshly grated Parmesan cheese, for serving